Description

This Slow Cooker Chicken Adobo recipe is a savory Filipino classic featuring tender chicken simmered in vinegar, soy sauce, and aromatic spices for a deeply flavorful and comforting meal.

Ingredients

2 to 3 lbs chicken thighs (bone-in, skin-on)
1/2 cup soy sauce
1/2 cup vinegar (white or cane)
6 to 8 garlic cloves, smashed
3 to 4 bay leaves
1 tablespoon whole black peppercorns
1 medium onion, sliced (optional)
1 tablespoon brown sugar
1/2 cup water or chicken broth

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Instructions

Optional but recommended: Sear the chicken thighs in a hot skillet until the skins are crisp and golden to add flavor and help the chicken hold its shape.
Layer the chicken pieces skin side up in the slow cooker. Scatter smashed garlic, bay leaves, and optional onions over the top. Sprinkle with whole peppercorns. Pour in soy sauce, vinegar, water or broth, and brown sugar evenly.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and infused with flavor.
Optional: Remove chicken, whisk the sauce, and simmer it separately or add a cornstarch slurry to thicken. Adjust seasoning to taste. Return chicken to the sauce and coat before serving.

Notes

Garnish with green onions, cracked black pepper, red chiles, or a squeeze of calamansi or lime for freshness.
Serve with white rice, garlic fried rice, sautéed greens, or cucumber salad.
Use leftovers in tacos, grain bowls, or sliders for creative variations.
Store in the fridge for up to 4 days or freeze for up to 3 months.
To reheat, warm gently with a splash of water or broth.
Use tamari or gluten-free soy sauce to make it gluten-free.
Substitute tofu or hearty vegetables for a vegetarian version.